Rich vegan chocolate cookies with a sweet and creamy peanut butter frosting – These healthy double chocolate cookies are made with low carb almond flour has no refined sugars and are so easy to make.
Just 10 minutes in the oven and you’ve got yourself the best chocolate cookies with peanut butter dessert.
These vegan chocolate cookies are so soft and fudge-y, and basically tastes like brownies.
Even better? The chocolate cookie base is actually paleo-friendly as well. (without the peanut butter frosting on top of course).
These Vegan Chocolate cookies peanut butter are perfect for the holidays but let’s be honest, when is there not a good time for a chocolate peanut butter combo?
They would be perfect for a cookie gift bag to send to friends and family, and of course Santa would love them too 😉
Can Vegan Chocolate Cookies be Healthy?
This chocolate cookie recipe is vegan, paleo, and uses no refined sugar.
You can also make it keto- compliant by using a keto-friendly sweetener in place of coconut sugar or maple syrup.
I used flax “egg” in the recipe which not only allows for this to be a vegan cookie, but it adds an amazing source of healthy fats and fiber too!
Bonus: you can lick the batter off the spoon without worrying about raw eggs.
Almond flour is another source of healthy fats and fiber, which I used in place of white flour for this recipe. It also contains plant-based protein and is much lower in carbohydrates.
Cacao powder adds a luscious chocolate flavor with a punch of antioxidants and minerals to make this even better!
So, these are basically superfood cookies to indulge in this Christmas, or just about any time of the year. You’re welcome.
Ingredients Needed to Make Paleo Chocolate Cookies
Ingredients you need to make these decadent, fudge-like healthy vegan chocolate cookies:
For the Vegan Chocolate Cookie:
- Flax eggs (made with ground flax seeds and water)
- Almond flour
- Cacao powder or cocoa powder
- Vegan butter (or you can use coconut oil)
- Brown sugar or coconut sugar (use coconut sugar for paleo option)
- Maple syrup
- Chocolate chips (dairy-free for vegan or paleo)
For the Easy Peanut Butter Frosting:
- Peanut butter (unsweetened and unsalted; use alternative nut butter for paleo option)
- Canned Coconut cream (or canned coconut milk)
- Maple syrup
What’s the Difference Between Cacao and Cocoa Powder
The main difference between cacao and cocoa powder is the way they are processed.
Cacao, especially in its raw form, is a great source of fiber, antioxidants, minerals, and monounsaturated fats.
These nutrients are more potent in cacao due to the fact that less heat is used during processing.
Cocoa powder is very similar to cacao, except the high heat processing can destroy some of the nutrients.
Raw cacao products will have a higher nutrient content.
However, you may find them slightly bitter.
Adding ingredients such as the maple syrup or coconut sugar used in this recipe will help mask any bitterness, leaving you with a delicious and nutritious treat.
You can Read more Here.
How to Make Vegan Chocolate Chip Cookies with Peanut Butter Frosting
These cookies can be ready from the oven in 10 minutes!
You could easily prepare the dough and let it chill in the fridge overnight so all you have to do is scoop them into dough balls and bake them whenever you’re ready.
First, prepare your flax eggs. Allow them to sit for a few minutes to properly gel.
1 tbsp ground flax seeds + 2 tbsp water
Then, in a medium sized bowl mix together flax eggs, vegan butter, and maple syrup.
Next, in a separate bowl mix almond flour, cacao powder, and coconut sugar. Remember to sift well dry ingredients to remove any clumps or unwanted debris.
Gently combine the wet ingredients into the dry, then fold in chocolate chips with a spatula.
Chill the cookie dough in the freezer for at least 20 minutes or fridge for an hour.
Scoop the dough into balls.
Press dough balls down with the palm of your hand to flatten slightly; they don’t spread a lot during baking.
Bake at 350 F for 10-11 minutes.
Tips for the Best Vegan Chocolate Cookies
- Don’t over-mix the dough. Gently combine the wet and dry ingredients using a spatula instead of a mixer.
- Chill the dough before shaping into balls.
- Don’t over-bake. There’s no raw eggs used in the recipe so no need to worry about them being undercooked or safe to eat.
- Invest in an oven thermometer to make sure your oven is at the correct temperature. Some ovens “run hot” or “run cold” meaning the temperature of the oven could be slightly off from the exact temperature you’re trying to heat it to.
How to Store Paleo Chocolate Cookies with Peanut Butter Frosting
Allow cookies to cool completely on the baking sheet, then transfer to an airtight container.
Cookies will last up to 3 days, no refrigeration necessary.
Hope you enjoy these decadent vegan chocolate cookies with peanut butter frosting with your whole family.
What’s your favorite vegan cookie? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
You May also Love these Vegan Dessert Recipes:
Chocolate Cookies with Peanut Butter Frosting
Vegan Chocolate Cookies
- 1 flax “egg” 1 tbsp ground flax seeds, 2 tbsp filtered water *
- 1/4 cup smooth peanut butter **
- 1/4 cup maple syrup
- 1 cup almond flour packed
- 1/4 cup vegan butter melted and cooled
- 1/3 cup coconut sugar
- 1/2 cup cacao powder ***
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips
Peanut Butter Frosting
- 1/2 cup smooth peanut butter unsweetened
- 1/4 cup maple syrup
- 2 heaping tbsp canned coconut milk
- Chocolate Cookies
- Preheat the oven to 350 F
- Stir ground flax seeds with filtered water and let it sit for at least 5 minutes to gel up.
- Whisk together the wet ingredients: peanut butter, melted (then cooled) vegan butter, maple syrup, and flax "eggs".
- In a separate bowl, whisk together almond flour, cacao powder, coconut sugar, baking soda, and a pinch of sea salt. Gently combine all the ingredients (make sure you don’t over mix)
- Gently combine the wet ingredients into the dry, then fold in chocolate chips with a spatula.
- Chill the cookie dough in the freezer for at least 20 minutes or fridge for an hour.
- Scoop the dough into balls. Press dough balls down with the palm of your hand to flatten slightly; they don’t spread a lot during baking (they DO spread some, so make sure the cookies are placed about an inch apart).
- Bake at 350 F for 10-11 minutes. let it cool on the pan for 2 – 3 minutes then move it to a cooling rack.
- Peanut Butter Frosting
- In a large bowl, add peanut butter, maple syrup, and the top layer, thick part of canned coconut milk (you can also use coconut cream)
- Whisk together (I used the low setting of a hand mixer). Make sure you don’t over mix it which will make it separate.
- Once the cookies have cooled. Frost them and sprinkle with extra chocolate chips if desired.
- * Substitution option: You can use regular room temperature eggs here.
- ** Substitution option: You can also use unsweetened smooth cashew or almond butter.
- *** Substitution option: You can also use cocoa powder.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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